US20100080866A1 - method of preparing dairy products containing no glucide - Google Patents
method of preparing dairy products containing no glucide Download PDFInfo
- Publication number
- US20100080866A1 US20100080866A1 US12/570,782 US57078209A US2010080866A1 US 20100080866 A1 US20100080866 A1 US 20100080866A1 US 57078209 A US57078209 A US 57078209A US 2010080866 A1 US2010080866 A1 US 2010080866A1
- Authority
- US
- United States
- Prior art keywords
- milk
- glucide
- fermentation
- containing substantially
- cream
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Abandoned
Links
- 235000013365 dairy product Nutrition 0.000 title claims abstract description 26
- 238000000034 method Methods 0.000 title claims abstract description 22
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Chemical compound OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 claims abstract description 54
- 235000013336 milk Nutrition 0.000 claims abstract description 46
- 239000008267 milk Substances 0.000 claims abstract description 46
- 210000004080 milk Anatomy 0.000 claims abstract description 46
- 239000004615 ingredient Substances 0.000 claims abstract description 41
- 238000000855 fermentation Methods 0.000 claims abstract description 37
- 230000004151 fermentation Effects 0.000 claims abstract description 37
- 150000002772 monosaccharides Chemical class 0.000 claims abstract description 26
- 239000006071 cream Substances 0.000 claims abstract description 24
- 235000015243 ice cream Nutrition 0.000 claims abstract description 22
- 150000007524 organic acids Chemical class 0.000 claims abstract description 4
- 239000000843 powder Substances 0.000 claims description 32
- 239000007864 aqueous solution Substances 0.000 claims description 22
- 239000000243 solution Substances 0.000 claims description 18
- 235000020183 skimmed milk Nutrition 0.000 claims description 17
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 16
- 150000001875 compounds Chemical class 0.000 claims description 15
- 108010005774 beta-Galactosidase Proteins 0.000 claims description 14
- 239000002562 thickening agent Substances 0.000 claims description 14
- 244000134552 Plantago ovata Species 0.000 claims description 11
- 235000003421 Plantago ovata Nutrition 0.000 claims description 11
- 239000009223 Psyllium Substances 0.000 claims description 11
- 229940070687 psyllium Drugs 0.000 claims description 11
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 10
- 240000008042 Zea mays Species 0.000 claims description 10
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims description 10
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims description 10
- 235000005822 corn Nutrition 0.000 claims description 10
- 239000008103 glucose Substances 0.000 claims description 10
- 230000008569 process Effects 0.000 claims description 10
- 102000002322 Egg Proteins Human genes 0.000 claims description 9
- 108010000912 Egg Proteins Proteins 0.000 claims description 9
- 102000004190 Enzymes Human genes 0.000 claims description 9
- 108090000790 Enzymes Proteins 0.000 claims description 9
- 239000008122 artificial sweetener Substances 0.000 claims description 9
- 229940088598 enzyme Drugs 0.000 claims description 9
- 230000007062 hydrolysis Effects 0.000 claims description 9
- 238000006460 hydrolysis reaction Methods 0.000 claims description 9
- 108010068370 Glutens Proteins 0.000 claims description 8
- 230000002378 acidificating effect Effects 0.000 claims description 8
- 235000021312 gluten Nutrition 0.000 claims description 8
- 235000015099 wheat brans Nutrition 0.000 claims description 8
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 claims description 7
- 102100026189 Beta-galactosidase Human genes 0.000 claims description 7
- 108010059881 Lactase Proteins 0.000 claims description 7
- 240000007594 Oryza sativa Species 0.000 claims description 7
- 235000007164 Oryza sativa Nutrition 0.000 claims description 7
- 102000005936 beta-Galactosidase Human genes 0.000 claims description 7
- 238000000354 decomposition reaction Methods 0.000 claims description 7
- 235000014103 egg white Nutrition 0.000 claims description 7
- 210000000969 egg white Anatomy 0.000 claims description 7
- 229940116108 lactase Drugs 0.000 claims description 7
- 235000009566 rice Nutrition 0.000 claims description 7
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 claims description 6
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 claims description 6
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 6
- 239000001630 malic acid Substances 0.000 claims description 6
- 235000011090 malic acid Nutrition 0.000 claims description 6
- 235000010493 xanthan gum Nutrition 0.000 claims description 6
- 239000000230 xanthan gum Substances 0.000 claims description 6
- 229920001285 xanthan gum Polymers 0.000 claims description 6
- 229940082509 xanthan gum Drugs 0.000 claims description 6
- 244000163122 Curcuma domestica Species 0.000 claims description 4
- 235000003392 Curcuma domestica Nutrition 0.000 claims description 4
- 244000090599 Plantago psyllium Species 0.000 claims description 4
- 235000010451 Plantago psyllium Nutrition 0.000 claims description 4
- WQZGKKKJIJFFOK-PHYPRBDBSA-N alpha-D-galactose Chemical compound OC[C@H]1O[C@H](O)[C@H](O)[C@@H](O)[C@H]1O WQZGKKKJIJFFOK-PHYPRBDBSA-N 0.000 claims description 4
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 claims description 4
- 239000003086 colorant Substances 0.000 claims description 4
- 235000003373 curcuma longa Nutrition 0.000 claims description 4
- 150000002016 disaccharides Chemical class 0.000 claims description 4
- 229930182830 galactose Natural products 0.000 claims description 4
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 4
- 239000008101 lactose Substances 0.000 claims description 4
- 235000013976 turmeric Nutrition 0.000 claims description 4
- LUEWUZLMQUOBSB-FSKGGBMCSA-N (2s,3s,4s,5s,6r)-2-[(2r,3s,4r,5r,6s)-6-[(2r,3s,4r,5s,6s)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2r,4r,5s,6r)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-4,5-dihydroxy-2-(hydroxymethyl)oxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol Chemical compound O[C@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@@H](O[C@@H]2[C@H](O[C@@H](OC3[C@H](O[C@@H](O)[C@@H](O)[C@H]3O)CO)[C@@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O LUEWUZLMQUOBSB-FSKGGBMCSA-N 0.000 claims description 3
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 claims description 3
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 3
- 229920002581 Glucomannan Polymers 0.000 claims description 3
- 108010031186 Glycoside Hydrolases Proteins 0.000 claims description 3
- 102000005744 Glycoside Hydrolases Human genes 0.000 claims description 3
- 229920002907 Guar gum Polymers 0.000 claims description 3
- 235000010489 acacia gum Nutrition 0.000 claims description 3
- 239000001785 acacia senegal l. willd gum Substances 0.000 claims description 3
- 239000000470 constituent Substances 0.000 claims description 3
- 230000016615 flocculation Effects 0.000 claims description 3
- 238000005189 flocculation Methods 0.000 claims description 3
- 229940046240 glucomannan Drugs 0.000 claims description 3
- 235000010417 guar gum Nutrition 0.000 claims description 3
- 239000000665 guar gum Substances 0.000 claims description 3
- 229960002154 guar gum Drugs 0.000 claims description 3
- 239000000178 monomer Substances 0.000 claims description 3
- 238000000465 moulding Methods 0.000 claims description 3
- 239000001814 pectin Substances 0.000 claims description 3
- 235000010987 pectin Nutrition 0.000 claims description 3
- 229920001277 pectin Polymers 0.000 claims description 3
- 235000008476 powdered milk Nutrition 0.000 claims description 3
- 235000010413 sodium alginate Nutrition 0.000 claims description 3
- 239000000661 sodium alginate Substances 0.000 claims description 3
- 229940005550 sodium alginate Drugs 0.000 claims description 3
- KDYFGRWQOYBRFD-UHFFFAOYSA-N succinic acid Chemical compound OC(=O)CCC(O)=O KDYFGRWQOYBRFD-UHFFFAOYSA-N 0.000 claims description 3
- 235000013618 yogurt Nutrition 0.000 claims description 3
- 235000015165 citric acid Nutrition 0.000 claims description 2
- 210000002969 egg yolk Anatomy 0.000 claims description 2
- 235000013345 egg yolk Nutrition 0.000 claims description 2
- 239000004310 lactic acid Substances 0.000 claims description 2
- 235000014655 lactic acid Nutrition 0.000 claims description 2
- 239000003795 chemical substances by application Substances 0.000 claims 2
- 239000001384 succinic acid Substances 0.000 claims 1
- 235000011044 succinic acid Nutrition 0.000 claims 1
- 102000014171 Milk Proteins Human genes 0.000 abstract description 6
- 108010011756 Milk Proteins Proteins 0.000 abstract description 6
- 235000021239 milk protein Nutrition 0.000 abstract description 6
- 239000008280 blood Substances 0.000 abstract description 3
- 210000004369 blood Anatomy 0.000 abstract description 3
- 208000035150 Hypercholesterolemia Diseases 0.000 abstract description 2
- 230000003311 flocculating effect Effects 0.000 abstract description 2
- 239000000203 mixture Substances 0.000 description 31
- 235000019197 fats Nutrition 0.000 description 19
- 238000010411 cooking Methods 0.000 description 12
- 235000013305 food Nutrition 0.000 description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 8
- 208000008589 Obesity Diseases 0.000 description 6
- 235000020824 obesity Nutrition 0.000 description 6
- 238000002360 preparation method Methods 0.000 description 6
- 235000005911 diet Nutrition 0.000 description 5
- 230000037213 diet Effects 0.000 description 5
- 235000013601 eggs Nutrition 0.000 description 5
- 238000004519 manufacturing process Methods 0.000 description 4
- 206010020772 Hypertension Diseases 0.000 description 3
- 235000014121 butter Nutrition 0.000 description 3
- 150000001720 carbohydrates Chemical class 0.000 description 3
- 235000014633 carbohydrates Nutrition 0.000 description 3
- 206010012601 diabetes mellitus Diseases 0.000 description 3
- 235000018102 proteins Nutrition 0.000 description 3
- 102000004169 proteins and genes Human genes 0.000 description 3
- 108090000623 proteins and genes Proteins 0.000 description 3
- 239000002253 acid Substances 0.000 description 2
- 201000010099 disease Diseases 0.000 description 2
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 2
- 235000020855 low-carbohydrate diet Nutrition 0.000 description 2
- 238000002156 mixing Methods 0.000 description 2
- 239000011734 sodium Substances 0.000 description 2
- 235000020860 south beach diet Nutrition 0.000 description 2
- 238000003756 stirring Methods 0.000 description 2
- 201000010538 Lactose Intolerance Diseases 0.000 description 1
- 108010073771 Soybean Proteins Proteins 0.000 description 1
- 235000013334 alcoholic beverage Nutrition 0.000 description 1
- 230000001476 alcoholic effect Effects 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- KDYFGRWQOYBRFD-NUQCWPJISA-N butanedioic acid Chemical compound O[14C](=O)CC[14C](O)=O KDYFGRWQOYBRFD-NUQCWPJISA-N 0.000 description 1
- 230000015556 catabolic process Effects 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 239000000084 colloidal system Substances 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000012790 confirmation Methods 0.000 description 1
- 235000014510 cooky Nutrition 0.000 description 1
- 230000002950 deficient Effects 0.000 description 1
- 238000006731 degradation reaction Methods 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 235000001916 dieting Nutrition 0.000 description 1
- 230000037228 dieting effect Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 230000008030 elimination Effects 0.000 description 1
- 238000003379 elimination reaction Methods 0.000 description 1
- 201000005577 familial hyperlipidemia Diseases 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 239000008369 fruit flavor Substances 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- -1 glucose Chemical class 0.000 description 1
- 235000015220 hamburgers Nutrition 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 235000004280 healthy diet Nutrition 0.000 description 1
- 208000019622 heart disease Diseases 0.000 description 1
- 239000002440 industrial waste Substances 0.000 description 1
- 235000015263 low fat diet Nutrition 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 235000021243 milk fat Nutrition 0.000 description 1
- 230000008520 organization Effects 0.000 description 1
- 235000013550 pizza Nutrition 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 230000004044 response Effects 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 235000019710 soybean protein Nutrition 0.000 description 1
- 208000019553 vascular disease Diseases 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/1203—Addition of, or treatment with, enzymes or microorganisms other than lactobacteriaceae
- A23C9/1206—Lactose hydrolysing enzymes, e.g. lactase, beta-galactosidase
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/30—Filled, to be filled or stuffed products
- A21D13/32—Filled, to be filled or stuffed products filled or to be filled after baking, e.g. sandwiches
- A21D13/33—Edible containers, e.g. cups or cones
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/30—Filled, to be filled or stuffed products
- A21D13/38—Filled, to be filled or stuffed products characterised by the filling composition
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/1203—Addition of, or treatment with, enzymes or microorganisms other than lactobacteriaceae
- A23C9/1216—Other enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/127—Fermented milk preparations; Treatment using microorganisms or enzymes using microorganisms of the genus lactobacteriaceae and other microorganisms or enzymes, e.g. kefir, koumiss
- A23C9/1275—Fermented milk preparations; Treatment using microorganisms or enzymes using microorganisms of the genus lactobacteriaceae and other microorganisms or enzymes, e.g. kefir, koumiss using only lactobacteriaceae for fermentation in combination with enzyme treatment of the milk product; using enzyme treated milk products for fermentation with lactobacteriaceae
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Definitions
- This invention is related to method of preparing dairy products containing substantially no glucide or sugar.
- the dairy products mean foods containing a high concentration of milk ingredient such as ice cream and cream puffs.
- the dairy products such as ice cream and cream puffs are well known to have a good taste because of a high concentration of milk ingredient and important foods because of necessary vitamins and good proteins for human being.
- the dairy products are not classified to diet foods because of a lot of sweet content including milk sugar as well as milk fat at the same time.
- the dairy products are fitted to a healthy program because the milk ingredient contains materials which can control a variety of bodily function. Recently, it is reporter in US that more the intake of dairy products less the possibility to have high blood pressure. It is recommended for Japanese people who take a lot of Na intake to take dairy products for keeping an ideal intake balance between Ca and Na.
- glucide in the alcoholic drinks is decomposed by a fermenting treatment to get the resulting products containing no glucide.
- high concentration aqueous solution of milk ingredient cannot be treated by the alcoholic fermentation because milk sugar is a kind of disaccharide which cannot be used for energy of fermentation.
- the milk sugar can be decomposed to monosaccharide such as glucose
- the monosaccharide in high concentration aqueous solution of milk ingredient is not useful for enzyme fermentation because monosaccharide is too thick in high concentration aqueous solution of milk ingredient and tends to be covered by milk protein. Therefore, from the aspect of the invention, it is a first object to provide a method of preparing dairy products containing no glucide, preferably no glucide and no fat.
- the present invention is to provide a method of preparing dairy products containing substantially no glucide which comprises; subjecting an aqueous solution of high milk ingredient concentration containing more than 10 wt.
- the milk ingredient may be made of skimmed milk because the skimmed milk does not contain any fat.
- the first hydrolysis process is carried out with glycoside hydrolase such as ⁇ -galactosidase family of enzymes which includes lactase involved in the hydrolysis of the disaccharide lactose into constituent galactose and glucose monomers.
- the second fermentation process is selected from the group consisting of yeast fermentation, alcohol fermentation and yoghurt fermentation. Among them, yeast fermentation is preferred.
- the high concentration milk ingredient aqueous solution under is kept at the acidic condition of pH 6 or less by addition of organic acid selected from the group consisting of lactic acid, citric acid, malic acid and succinic acid, because the acidic condition avoids flocculating and keeps the solubilized state in the high concentration milk ingredient aqueous solution which can promote decomposition of milk sugar.
- dairy products containing substantially no glucide, preferably containing substantially no glucide and no fat.
- an ice cream compound containing substantially no glucide which comprises milk ingredient where milk sugar is decomposed to monosaccharide, which is consumed by the above fermentation, a thickening agent and an artificial sweetening agent.
- the thickening agent may be selected from the group consisting of dry egg white powder, psyllium seed powder, sodium Alginate, Guar gum Pectin, Glucomannan Arabic gum and Xanthan gum.
- the artificial sweetening agent may be selected from ones used in the cooking food, which are well known in the food field, not including sugar and the like.
- a cream compound for cream puffs containing substantially no glucide which comprises milk ingredient where milk sugar is decomposed to monosaccharide, which is consumed by the above fermentation, a thickening agent, a coloring agent and an artificial sweetening agent.
- the thickening agent may be selected from the group consisting of dry egg white powder, psyllium seed powder and xanthan gum and the coloring agent is selected from the group consisting of turmeric and egg yolk.
- cream compounds do not contain substantially no glucide so that it is preferred corn cup for ice cream and puff shell do not contain no glucide and no fat. Therefore, the corn cup and puff shell had better be prepared from a starting composition comprising bran or soy bean protein as main component added with gluten for binding the main component and milk ingredient processed so as not to contain milk sugar removed by decomposition and yeast fermentation.
- the ice cream containing no glucide and no fat with the corn cup containing no glucide as well as puff shell containing no glucide with cream containing no glucide and no fat can be provided.
- the intake of the glucide and fat can be suppressed even if people eat an ice cream or cream puff as usual, the blood sugar level is kept lower.
- This invention comprises; 1) a step of subjecting an aqueous solution of high milk ingredient concentration containing more than 10 wt. % of milk ingredient to a hydrolysis process to decompose milk sugar in the milk ingredient aqueous solution into monosaccharide;
- the starting aqueous solution of milk ingredient may be prepared at a high concentration such as more than 10 wt. % of milk ingredient, preferably by mixing 10 weight portions of skimmed milk added with 30 to 90 weight portion of water, more preferably by mixing 10 weight portions of skimmed milk added with 50 to 70 weight portion of water. Although less than 10 wt. % of milk ingredient can be used, after treatment like dewatering process and so on is necessary and difficult to get a resulting cream-like product.
- the first hydrolysis process needs glycoside hydrolase such as ⁇ -galactosidase family of enzymes such as lactase which is involved in the hydrolysis of the disaccharide lactose into constituent galactose and glucose monomers.
- glycoside hydrolase such as ⁇ -galactosidase family of enzymes
- lactase which is involved in the hydrolysis of the disaccharide lactose into constituent galactose and glucose monomers.
- the lactase is used at a mixture rate of more than of 1% based on the milk ingredient.
- the process is carried out at a temperature of 20 to 40 centigrade and the resulting solution is stirred or left uncontrolled for 2 hours.
- the amount of lactase, the decomposing temperature, the decomposing time can be determined and the finishing time can be detected by the usual glucose reaction.
- the fermenting treatment can be selected from the group consisting of yeast fermentation, alcohol fermentation and yoghurt fermentation according to a kind of the resulting products.
- the milk sugar is decomposed to monosaccharide galactose and glucose which is useful in fermenting as source of energy.
- organic acid such as malic acid and so on in order to solubilize the milk ingredient in the solution, which results in avoiding monosaccharide incorporated by milk protein and promoting fermentation by consumption of monosaccharide.
- the milk ingredient solution is solubilized by commercially available malic acid solution and will be finished after several hours at 30 centigrade by addition of 1 or 2% of yeast based on the milk ingredient solution. After confirmation of glucose content of less than 1%, the resulting solution is heated to 60 to 100 centigrade to deactivate yeast.
- skimmed milk is processed to decompose milk sugar into monosaccharide and mixed with the thickening agent and the artificial sweetening agent to get a ice cream composition.
- 125 g of skim milk is dissolved into 875 g of water to get 12.5 wt. % of aqueous solution, to which is added 1.25 g of a milk sugar decomposing enzyme made by Godo-shusei Co. Ltd. In Japan.
- the processed milk gradient solution is added with several drops of malic acid solution having acid degree of 4.5% up to pH 5.4 and also added with 2 to 3 g of yeast powder to be fermented at 30 centigrade with stirring for 3 hours.
- malic acid solution having acid degree of 4.5% up to pH 5.4
- yeast powder to be fermented at 30 centigrade with stirring for 3 hours.
- to the resulting solution of 200 ml there are added and mixed 10 g of dry egg white powder, 0.5 g of psyllium powder and appropriate quantities of the artificial sweetening agent.
- the mixture compound is frozen while stirred to get an ice cream containing substantially no glucide and no fat (glucide and fat residue of less than 1%).
- any other thickening agent such as xanthan gum may be used depending on the content of milk protein in the aqueous solution.
- skimmed milk is processed to decompose milk sugar into monosaccharide and mixed with the thickening agent and the artificial sweetening agent to get a ice cream composition.
- 125 g of skim milk is dissolved into 375 g of water to get 25 wt. % of aqueous solution, to which is added 1.25 g of a milk sugar decomposing enzyme made by Godo-shusei Co. Ltd. In Japan.
- the processed milk gradient solution is added with several drops of malic acid solution having acid degree of 4.5% up to pH 6 and also 2 to 3 g of yeast powder added to 200 ml of the processed milk gradient solution to be fermented at 30 centigrade with stirring for 3 hours.
- malic acid solution having acid degree of 4.5% up to pH 6
- yeast powder added to 200 ml of the processed milk gradient solution to be fermented at 30 centigrade with stirring for 3 hours.
- 20 g of dry egg white powder 0.5 g of psyllium powder and appropriate quantities of turmeric and the artificial sweetening agent.
- the mixture compound is frozen while stirred to get an cream compound for spuffsice containing substantially no glucide and no fat (glucide and fat residue of less than 1%).
- whole egg may be used.
- xanthan gum may be used depending on the content of milk protein in the aqueous solution.
- inventive dairy products are eaten as the diet food to suppress the intake of glucide and fat, some addition of fruit juice and fruit flavor is not prohibited and a part of the ice cream compound substituted by the inventive ice cream compound is allowable because it is also a way to save the intake of glucide and fat and a partial alternative use of the inventive dairy compound is also a dieting for preventing diseases associated with adult lifestyle habits.
- the composition comprises, as the main components, any one of wheat bran or rice bran, gluten and the molding or thickening agent such as psyllium powder and skim milk processed by lactose degradation and yeast fermentation.
- the starting cooking composition there are added 3 weight parts of yeast powder, 1 egg/100 g starting cooking composition, 10 weight parts of butter and also a predetermined volume of milk or skim milk water processed by ⁇ -galactosidase while adjusting hardness of the resulting dough composition.
- the resulting wet dough composition was shaped into a proper shape into which the cream composition prepared in Example 2 is added inside and kept at a room temperature for 30 minutes. Then the unit dough is baked at 200 to 210 centigrade for 12 minutes to get a cream puff containing substantially no glucide and sugar.
- a starting cooking composition 400 g of roasted wheat bran, 100 g of roasted rice bran and 500 g of gluten powder were mixed and then further mixed with 1 g of psyllium powder to obtain a starting cooking composition.
- To 100 weight parts of the starting cooking composition there are added 3 weight parts of yeast powder, 1 egg, 10 weight parts of butter and also a predetermined volume of milk or skim milk water processed by ⁇ -galactosidase while adjusting hardness of the resulting dough composition.
- the resulting wet dough composition was shaped into a proper shape into which the cream composition prepared in Example 2 is added inside and kept at a room temperature for 30 minutes. Then the unit dough is baked at about 210 centigrade for 12 minutes to get a cream puff containing substantially no glucide and sugar.
- the starting cooking composition there are added 3 weight parts of yeast powder, 1 egg, 10 weight parts of butter and also a predetermined volume of milk or skim milk water processed by ⁇ -galactosidase while adjusting hardness of the resulting dough composition.
- the resulting wet dough composition was shaped into a proper shape and kept at a room temperature for 30 minutes. Then the unit dough is baked at about 210 centigrade for 12 minutes to get a corn cup containing substantially no glucide and sugar, into which the ice cream composition prepared in Example 1 is added to get a ice cream product containing substantially no glucide and sugar.
- 300 g of roasted wheat bran, 300 g of roasted rice bran and 400 g of gluten powder were mixed and then further mixed with 1 g of psyllium powder to obtain a starting cooking composition.
- To 100 weight parts of the starting cooking composition there are added 3 weight parts of yeast powder, 1 egg/100 g starting cooking composition and also a predetermined volume of milk or skim milk water processed by ⁇ -galactosidase while adjusting hardness of the resulting dough composition.
- the resulting wet dough composition was shaped into a proper shape and kept at a room temperature for 30 minutes.
- the unit dough is baked at about 210 centigrade for 12 minutes to get a corn cup containing substantially no glucide and sugar, into which the ice cream composition prepared in Example 1 is added to get a ice cream product containing substantially no glucide and sugar.
- the inventive dairy products contain no glucide, preferably with no fat, so that it is useful in providing a new cream composition containing a lot of milk ingredient.
- the new cream compound used for the ice cream and cream puff has no glucide, preferably with no fat, so that it is a good diet dairy products having a good taste which is effective to prevent fatness, high blood sugar level and hypercholesterolemia.
- inventive dairy products are good for an adult having lactose intolerance.
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Abstract
These dairy products such as ice creams and cream puffs even if made of milk ingredient contain no glucide, preferably with no fat, so that it is an effective dairy products to prevent fatness, high blood sugar level and hypercholesterolemia. The inventive method comprises a step of decomposing milk sugar in the milk ingredient solution and a step of removing monosaccharide came from milk sugar by fermentation. In the fermentation, addition of organic acid can avoid flocculating of monosaccharide with milk protein in order to promote the fermentation.
Description
- 1. Field of the Invention
- This invention is related to method of preparing dairy products containing substantially no glucide or sugar. In this invention, the dairy products mean foods containing a high concentration of milk ingredient such as ice cream and cream puffs.
- 2. Description of the Related Art
- Conventionally, the dairy products such as ice cream and cream puffs are well known to have a good taste because of a high concentration of milk ingredient and important foods because of necessary vitamins and good proteins for human being. However, the dairy products are not classified to diet foods because of a lot of sweet content including milk sugar as well as milk fat at the same time.
- As WHO (World Health Organization) points out, obesity is epidemically widely spread in the world of today and causes increases in diabetes and high blood pressure in addition to heart and vascular diseases. From the nineteen-seventies, the United States of America has promoted a low-fat diet having low calories so as to prevent the obesity, and most people have been practiced, but the population having obesity has been rather increased than before and reached up to the present time.
- That is, so far, FDA (Food and Drug Administration) has created so-called food pyramid to instruct healthy diets and constructed the pyramid by positioning carbohydrate (60 percents of the entire meals) at the bottom of the pyramid(the most important food), positioning protein there above, and then positioning fat further above, so that the carbohydrate has been mostly emphasized. However, as described above, the population having obesity has been rather increased as the intake of the carbohydrate has been increased and the reduction of caloric value has been progressed. In response to the reversed situations, Dr. Atkins has advocated a low carbohydrate diet for 30 years (reference to Dr. Atkins New Diet Revolution of Robert C. Atkins M. D published by Avon books New York).
- Recently, except for Dr. Atkins, the people who support the low carbohydrate diet for example Dr. Agatston the writer of South Beach Diet has been increased, and there was a television debates for diet on May, 2003. Since then, in the United States of America, the people who do not eat bread portion of hamburger, pizza or cookies has been rapidly increased. Also, in Japan, the populations having obesity or diabetes and its estimated groups have been rapidly increased, and there was needs to limit the intake of glucide in particular a refined flour or white rice (reference to The South Beach Diet of Dr. Arthur Agatston M.D. published by Rodale).
- In order to actively suppress the intake of glucide, and enable people to intake dietary fibers (usually deficient), for preventing an adult disease such as obesity, diabetes, hyperlipemia and high blood pressure, it is proposed to use the wheat bran and rice bran effectively which take most parts among food industrial wastes.
- On the other hand, the dairy products are fitted to a healthy program because the milk ingredient contains materials which can control a variety of bodily function. Recently, it is reporter in US that more the intake of dairy products less the possibility to have high blood pressure. It is recommended for Japanese people who take a lot of Na intake to take dairy products for keeping an ideal intake balance between Ca and Na.
- Therefore, in order to restrict glucide and fat those ingredient contained even in dairy products become problem, so that those ingredient should be removed therefrom and the skimmed milk has been used for cooking foods. However, elimination of any glucide such as milk sugar in the milk ingredient have not been realized yet although it has been proposed to remove or decompose the glucide and fat in the dairy products.
- Recently, glucide in the alcoholic drinks is decomposed by a fermenting treatment to get the resulting products containing no glucide. On the contrary, high concentration aqueous solution of milk ingredient cannot be treated by the alcoholic fermentation because milk sugar is a kind of disaccharide which cannot be used for energy of fermentation. Even though the milk sugar can be decomposed to monosaccharide such as glucose, the monosaccharide in high concentration aqueous solution of milk ingredient is not useful for enzyme fermentation because monosaccharide is too thick in high concentration aqueous solution of milk ingredient and tends to be covered by milk protein. Therefore, from the aspect of the invention, it is a first object to provide a method of preparing dairy products containing no glucide, preferably no glucide and no fat.
- After our sharp researches, it is found that under acidic condition, preferably at pH6 or less, the monosaccharide and the milk protein do not tend to flocculate and keep the solubilized state which can promote decomposition of milk sugar and based on the foundation, the present invention was completed. The present invention is to provide a method of preparing dairy products containing substantially no glucide which comprises; subjecting an aqueous solution of high milk ingredient concentration containing more than 10 wt. % of milk ingredient to a hydrolysis process to decompose milk sugar in the milk ingredient aqueous solution into monosaccharide; subjecting the resulting solution containing monosaccharide under acidic condition for avoiding flocculation to a fermentation process to decrease the content of monosaccharide in the aqueous solution up to substantially zero.
- In the method of preparing dairy products containing substantially no glucide, it is preferred that the milk ingredient may be made of skimmed milk because the skimmed milk does not contain any fat. In this method, it is preferred that the first hydrolysis process is carried out with glycoside hydrolase such as β-galactosidase family of enzymes which includes lactase involved in the hydrolysis of the disaccharide lactose into constituent galactose and glucose monomers. Further, the second fermentation process is selected from the group consisting of yeast fermentation, alcohol fermentation and yoghurt fermentation. Among them, yeast fermentation is preferred. During the fermentation process, it is preferred that the high concentration milk ingredient aqueous solution under is kept at the acidic condition of pH 6 or less by addition of organic acid selected from the group consisting of lactic acid, citric acid, malic acid and succinic acid, because the acidic condition avoids flocculating and keeps the solubilized state in the high concentration milk ingredient aqueous solution which can promote decomposition of milk sugar.
- According to the present invention, even if milk ingredient exists at a high concentration, acidic condition can make it solubilized in the aqueous solution and the fermentation can make monosaccharide coming from the milk sugar consumed as energy of fermentation completely if desired by fermentation enzymes without preventing from monosaccharide such as glucose caught into the protein colloid, there can be provided dairy products containing substantially no glucide, preferably containing substantially no glucide and no fat. Typically, there can be provided an ice cream compound containing substantially no glucide which comprises milk ingredient where milk sugar is decomposed to monosaccharide, which is consumed by the above fermentation, a thickening agent and an artificial sweetening agent. The thickening agent may be selected from the group consisting of dry egg white powder, psyllium seed powder, sodium Alginate, Guar gum Pectin, Glucomannan Arabic gum and Xanthan gum. The artificial sweetening agent may be selected from ones used in the cooking food, which are well known in the food field, not including sugar and the like.
- Further, according to another preferred embodiment, there can is provided a cream compound for cream puffs containing substantially no glucide which comprises milk ingredient where milk sugar is decomposed to monosaccharide, which is consumed by the above fermentation, a thickening agent, a coloring agent and an artificial sweetening agent. The thickening agent may be selected from the group consisting of dry egg white powder, psyllium seed powder and xanthan gum and the coloring agent is selected from the group consisting of turmeric and egg yolk.
- In this invention, cream compounds do not contain substantially no glucide so that it is preferred corn cup for ice cream and puff shell do not contain no glucide and no fat. Therefore, the corn cup and puff shell had better be prepared from a starting composition comprising bran or soy bean protein as main component added with gluten for binding the main component and milk ingredient processed so as not to contain milk sugar removed by decomposition and yeast fermentation. According to the preferred embodiment, the ice cream containing no glucide and no fat with the corn cup containing no glucide as well as puff shell containing no glucide with cream containing no glucide and no fat can be provided.
- According to the present invention, the intake of the glucide and fat can be suppressed even if people eat an ice cream or cream puff as usual, the blood sugar level is kept lower.
- As easily understanding the essence of invention from the explanation, the skill in the art can modify the invention without depart from the scope of the claimed invention by using the inventive composition comprising milk sugar removed by decomposition and fermentation.
- This invention comprises; 1) a step of subjecting an aqueous solution of high milk ingredient concentration containing more than 10 wt. % of milk ingredient to a hydrolysis process to decompose milk sugar in the milk ingredient aqueous solution into monosaccharide;
- 2) a step of subjecting the resulting solution containing monosaccharide under acidic condition for avoiding flocculation to a fermentation process to decrease the content of monosaccharide in the aqueous solution up to substantially zero.
- The starting aqueous solution of milk ingredient may be prepared at a high concentration such as more than 10 wt. % of milk ingredient, preferably by mixing 10 weight portions of skimmed milk added with 30 to 90 weight portion of water, more preferably by mixing 10 weight portions of skimmed milk added with 50 to 70 weight portion of water. Although less than 10 wt. % of milk ingredient can be used, after treatment like dewatering process and so on is necessary and difficult to get a resulting cream-like product.
- The first hydrolysis process needs glycoside hydrolase such as β-galactosidase family of enzymes such as lactase which is involved in the hydrolysis of the disaccharide lactose into constituent galactose and glucose monomers. The lactase is used at a mixture rate of more than of 1% based on the milk ingredient. The process is carried out at a temperature of 20 to 40 centigrade and the resulting solution is stirred or left uncontrolled for 2 hours. Considering the amount of milk ingredient and so on, the amount of lactase, the decomposing temperature, the decomposing time can be determined and the finishing time can be detected by the usual glucose reaction.
- The fermenting treatment can be selected from the group consisting of yeast fermentation, alcohol fermentation and yoghurt fermentation according to a kind of the resulting products. The milk sugar is decomposed to monosaccharide galactose and glucose which is useful in fermenting as source of energy. In the fermentation, it is necessary to keep the milk ingredient aqueous solution at less than pH 6 by addition of organic acid such as malic acid and so on in order to solubilize the milk ingredient in the solution, which results in avoiding monosaccharide incorporated by milk protein and promoting fermentation by consumption of monosaccharide. After decomposition, the milk ingredient solution is solubilized by commercially available malic acid solution and will be finished after several hours at 30 centigrade by addition of 1 or 2% of yeast based on the milk ingredient solution. After confirmation of glucose content of less than 1%, the resulting solution is heated to 60 to 100 centigrade to deactivate yeast.
- The skimmed milk is processed to decompose milk sugar into monosaccharide and mixed with the thickening agent and the artificial sweetening agent to get a ice cream composition. 125 g of skim milk is dissolved into 875 g of water to get 12.5 wt. % of aqueous solution, to which is added 1.25 g of a milk sugar decomposing enzyme made by Godo-shusei Co. Ltd. In Japan. After leaving the resulting solution at 40 centigrade for 2 hours and checking a substantially complete consumption of glucose from the milk sugar, the processed milk gradient solution is added with several drops of malic acid solution having acid degree of 4.5% up to pH 5.4 and also added with 2 to 3 g of yeast powder to be fermented at 30 centigrade with stirring for 3 hours. After deactivating the enzyme, to the resulting solution of 200 ml there are added and mixed 10 g of dry egg white powder, 0.5 g of psyllium powder and appropriate quantities of the artificial sweetening agent. The mixture compound is frozen while stirred to get an ice cream containing substantially no glucide and no fat (glucide and fat residue of less than 1%). In palace of the psyllium powder as the thickening agent, any other thickening agent such as xanthan gum may be used depending on the content of milk protein in the aqueous solution.
- The skimmed milk is processed to decompose milk sugar into monosaccharide and mixed with the thickening agent and the artificial sweetening agent to get a ice cream composition. 125 g of skim milk is dissolved into 375 g of water to get 25 wt. % of aqueous solution, to which is added 1.25 g of a milk sugar decomposing enzyme made by Godo-shusei Co. Ltd. In Japan. After leaving the resulting solution at 40 centigrade for 2 hours and checking a substantially complete consumption of glucose from the milk sugar, the processed milk gradient solution is added with several drops of malic acid solution having acid degree of 4.5% up to pH 6 and also 2 to 3 g of yeast powder added to 200 ml of the processed milk gradient solution to be fermented at 30 centigrade with stirring for 3 hours. After deactivating the enzyme, to the resulting solution of 200 ml there are added and mixed 20 g of dry egg white powder, 0.5 g of psyllium powder and appropriate quantities of turmeric and the artificial sweetening agent. The mixture compound is frozen while stirred to get an cream compound for spuffsice containing substantially no glucide and no fat (glucide and fat residue of less than 1%). In place of the combination of dry egg white powder and turmeric, whole egg may be used. In palace of or in combination with the psyllium powder as the thickening agent, xanthan gum may be used depending on the content of milk protein in the aqueous solution.
- Although the inventive dairy products are eaten as the diet food to suppress the intake of glucide and fat, some addition of fruit juice and fruit flavor is not prohibited and a part of the ice cream compound substituted by the inventive ice cream compound is allowable because it is also a way to save the intake of glucide and fat and a partial alternative use of the inventive dairy compound is also a dieting for preventing diseases associated with adult lifestyle habits.
- In order to suppress the intake of glucide and fat according to the present invention, it is recommended to make the corn cup for ice cream and the puff skin according to U.S. patent application Ser. No. 12/073,172, which disclosure is hereby incorporated in this specification by reference. The summary is as follows.
- The composition, comprises, as the main components, any one of wheat bran or rice bran, gluten and the molding or thickening agent such as psyllium powder and skim milk processed by lactose degradation and yeast fermentation.
- Manufacture 1: Preparation of Puff Skin
- 600 g of roasted wheat bran and 400 g of gluten powder were mixed and then further mixed with 4 g of psyllium powder to obtain a starting cooking composition.
- To 100 weight parts of the starting cooking composition, there are added 3 weight parts of yeast powder, 1 egg/100 g starting cooking composition, 10 weight parts of butter and also a predetermined volume of milk or skim milk water processed by β-galactosidase while adjusting hardness of the resulting dough composition. The resulting wet dough composition was shaped into a proper shape into which the cream composition prepared in Example 2 is added inside and kept at a room temperature for 30 minutes. Then the unit dough is baked at 200 to 210 centigrade for 12 minutes to get a cream puff containing substantially no glucide and sugar.
- Manufacture 2: Preparation of Puff Skin
- 400 g of roasted wheat bran, 100 g of roasted rice bran and 500 g of gluten powder were mixed and then further mixed with 1 g of psyllium powder to obtain a starting cooking composition. To 100 weight parts of the starting cooking composition, there are added 3 weight parts of yeast powder, 1 egg, 10 weight parts of butter and also a predetermined volume of milk or skim milk water processed by β-galactosidase while adjusting hardness of the resulting dough composition. The resulting wet dough composition was shaped into a proper shape into which the cream composition prepared in Example 2 is added inside and kept at a room temperature for 30 minutes. Then the unit dough is baked at about 210 centigrade for 12 minutes to get a cream puff containing substantially no glucide and sugar.
- Manufacture 3: Preparation of Corn cup
- 600 g of roasted wheat bran and 400 g of gluten powder were mixed and then further mixed with 4 g of psyllium powder to obtain a starting cooking composition.
- To 100 weight parts of the starting cooking composition, there are added 3 weight parts of yeast powder, 1 egg, 10 weight parts of butter and also a predetermined volume of milk or skim milk water processed by β-galactosidase while adjusting hardness of the resulting dough composition. The resulting wet dough composition was shaped into a proper shape and kept at a room temperature for 30 minutes. Then the unit dough is baked at about 210 centigrade for 12 minutes to get a corn cup containing substantially no glucide and sugar, into which the ice cream composition prepared in Example 1 is added to get a ice cream product containing substantially no glucide and sugar.
- Manufacture 4: Preparation of Corn Cup
- 300 g of roasted wheat bran, 300 g of roasted rice bran and 400 g of gluten powder were mixed and then further mixed with 1 g of psyllium powder to obtain a starting cooking composition. To 100 weight parts of the starting cooking composition, there are added 3 weight parts of yeast powder, 1 egg/100 g starting cooking composition and also a predetermined volume of milk or skim milk water processed by β-galactosidase while adjusting hardness of the resulting dough composition. The resulting wet dough composition was shaped into a proper shape and kept at a room temperature for 30 minutes. Then the unit dough is baked at about 210 centigrade for 12 minutes to get a corn cup containing substantially no glucide and sugar, into which the ice cream composition prepared in Example 1 is added to get a ice cream product containing substantially no glucide and sugar.
- As explained above, the inventive dairy products contain no glucide, preferably with no fat, so that it is useful in providing a new cream composition containing a lot of milk ingredient. The new cream compound used for the ice cream and cream puff has no glucide, preferably with no fat, so that it is a good diet dairy products having a good taste which is effective to prevent fatness, high blood sugar level and hypercholesterolemia.
- Especially, the inventive dairy products are good for an adult having lactose intolerance.
Claims (12)
1. A method of preparing dairy products containing substantially no glucide which comprises:
subjecting an aqueous solution of high milk ingredient concentration containing more than 10 wt. % of milk ingredient to a hydrolysis process to decompose milk sugar in the milk ingredient aqueous solution into monosaccharide;
subjecting the resulting solution containing monosaccharide under acidic condition for avoiding flocculation to a fermentation process to decrease the content of monosaccharide in the aqueous solution up to substantially zero.
2. The method of preparing dairy products containing substantially no glucide according to claim 1 , wherein the milk ingredient comprises skimmed milk.
3. The method of preparing dairy products containing substantially no glucide according to claim 1 , wherein the first hydrolysis process is carried out with glycoside hydrolase such as β-galactosidase family of enzymes including lactase involved in the hydrolysis of the disaccharide lactose into constituent galactose and glucose monomers.
4. The method of preparing dairy products containing substantially no glucide according to claim 1 , wherein the fermentation process is selected from the group consisting of yeast fermentation, alcohol fermentation and yoghurt fermentation.
5. The method of preparing dairy products containing substantially no glucide according to claim 1 , wherein the fermentation process is carried out in the high concentration milk ingredient aqueous solution under the acidic condition of pH 6 or less by addition of organic acid selected from the group consisting of lactic acid, citric acid, malic acid and succinic acid.
6. Ice cream compound containing substantially no glucide which comprises milk ingredient where milk sugar is decomposed to monosaccharide, which is consumed by a fermentation according to the process claimed in claim 1 , a thickening agent and an artificial sweetening agent.
7. Ice cream compound containing substantially no glucide according to claim 1 , wherein the thickening agent is selected from the group consisting of dry egg white powder, psyllium seed powder, sodium Alginate, Guar gum Pectin, Glucomannan Arabic gum and Xanthan gum.
8. The ice cream according to claim 6 further comprises, a corn cup comprising any one of wheat bran or rice bran, gluten and the molding agent such as psyllium powder and skim milk processed by lactase decomposition and yeast fermentation.
9. Cream compound for cream puffs containing substantially no glucide which comprises milk ingredient where milk sugar is decomposed to monosaccharide, which is consumed by fermentation according to the process claimed in claim 1 , a thickening agent, a coloring agent and an artificial sweetening agent.
10. Cream compound for cream puffs containing substantially no glucide according to claim 1 , wherein the thickening agent is selected from the group consisting of dry egg white powder, psyllium seed powder, sodium Alginate, Guar gum Pectin, Glucomannan Arabic gum and Xanthan gum.
11. Cream compound for cream puffs containing substantially no glucide according to claim 1 , wherein the coloring agent is selected from the group consisting of turmeric and egg yolk
12. The cream for puffs according to claim 10 further comprises, a corn cup comprising any one of wheat bran or rice bran, gluten and the molding agent such as psyllium powder and skim milk processed by lactase decomposition and yeast fermentation.
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JP2008254267A JP4750167B2 (en) | 2008-09-30 | 2008-09-30 | Process for producing sugar-free dairy products |
JPJP2008/254267 | 2008-09-30 |
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US12/570,782 Abandoned US20100080866A1 (en) | 2008-09-30 | 2009-09-30 | method of preparing dairy products containing no glucide |
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Cited By (3)
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US20130059034A1 (en) * | 2010-03-29 | 2013-03-07 | Dupont Nutrition Biosciences Aps | Polypeptide shaving transgalactosylating activity |
WO2014096883A1 (en) | 2012-12-21 | 2014-06-26 | Compagnie Gervais Danone | Dairy fermented product comprising wheat bran |
US10542763B2 (en) | 2016-12-02 | 2020-01-28 | Fairlife, Llc | Non-browning lactose-free milk powder and methods of making same |
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JP2010081872A (en) | 2010-04-15 |
JP4750167B2 (en) | 2011-08-17 |
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